Grilled Flatbreads (No Yeast, No Fuss)
Quick, fluffy grilled flatbreads made without yeast. Just flour, yogurt, and a hot pan. Perfect with dips or as a wrap.
Marthinus StrydomThe Story
Grilled flatbreads, similar to those made without yeast, have deep roots in numerous cultures around the world, reflecting a history of resourcefulness and simplicity. Traditionally, flatbreads have been a staple in many societies, from the Indian subcontinent's naan and roti to the Middle Eastern pita and Mediterranean flatbreads. The no-yeast version, often leveraging yogurt or other fermenting agents, highlights a practical approach to bread-making that is both quick and adaptable, suitable for environments where yeast may not have been readily available. These flatbreads are cherished for their versatility, serving as a perfect accompaniment to a variety of dips, spreads, or as a wrap for meats and vegetables, embodying the communal and diverse nature of food sharing across different cultures.
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Ingredients
Method
- Mix all ingredients in a bowl. Start with a spoon, then use hands to bring the dough together.
- Knead for 2–3 minutes until smooth. Add flour if sticky or yogurt if crumbly.
- Cover and rest the dough at room temperature for 20–30 minutes.
- Divide into 4–6 pieces and roll out thin. Shape doesn’t need to be perfect.
- Heat a cast iron pan or grill until very hot. No oil—dry heat only.
- Cook each flatbread for 1–2 minutes per side until bubbles form and charred spots appear.
- Brush with olive oil or melted butter after cooking. Add herbs, garlic, or chili oil as desired.
